This butternut squash and parsnip soup is a fall favorite. Flavors from the butternut squash and roasted parsnips are perfect for the autumnal weather.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring to a simmer and cook until the vegetables are completely tender, about 30 minutes.
Step 3
While the vegetables simmer, put parsnips into a large bowl; add coconut oil and toss to coat. Spread parsnips onto a large baking sheet.
Step 4
Roast parsnips in the preheated oven until tender and browned, about 30 minutes; add to vegetables.
Step 5
Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Cover and pulse a few times before blending; puree until smooth. Repeat until all vegetables are puréed.
Step 6
Pour puréed vegetables into the pot; stir in half-and-half and cook until hot, about 5 minutes.
Ingredients
2 teaspoons ground allspice
1 cup half-and-half
8 cups chicken broth
6 cloves garlic, minced
2 tablespoons coconut oil
4 stalks celery, thinly sliced
1 large butternut squash - peeled, seeded, and cut into chunks
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 parsnips, peeled and cut into chunks, or more to taste
